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| (photo taken before 2011 floods) |
One of the great things about having company stay with you for the first time, is you get to play tourist right along with them. I had been wanting to visit Chapel on the Rock, ever since we moved to Colorado and three years later I finally made it.
We took my husband's sister and her husband there, on our way to Rocky Mountain National Park for the day...the Chapel was everything I had imagined and heard about. The Chapel on the Rock (officially, Saint Catherine of Sienna Chapel) is a landmark in Allenspark.
In 1999 Boulder County designated the chapel as a historic site. Pope Saint John Paul II prayed at the chapel during his visit to Denver in 1993; he blessed the chapel afterwards.
The grounds and surroundings of the chapel are so peaceful and tranquil. Unfortunately after the 2011 floods, much of the terrain was destroyed, including the lake surrounding the chapel. There is a stream, pictured above that is starting to grow and the area is maturing again.
After an incredibly memorable and fun weekend, our finale was their amazing dinner they made for us and completely spoiled the family with. We started with these bruschetta that were out of this world...they were so good that I made them again for us the next week!! These would be perfect for your upcoming holiday open houses, parties, or pot lucks!!
Courtesy of Sunset Magazine, October 2015
1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
1 shallot, finely chopped
1/4 cup extra-virgin olive oil, divided
about 1/4 tsp. kosher salt
1 small garlic clove, minced, plus 1 whole clove
1 Tbsp. Meyer or regular lemon juice
about 1/4 tsp. pepper
1 Tbsp. .chopped flat leaf parsley, plus small leaves
1/3 cup picholine or Nicoise olives, pitted and coarsely chopped
12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 inch thick and 4 to 5 inches long
1/2 cup fresh goat cheese
Cut off and discard artichoke stem and all but 1-1/2" from leafy top. Pull off leaves down to pale yellow ones. Cut off all green parts from outside. Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke. Cut artichoke into 1/4" dice.
Cook fresh (or thawed frozen) artichoke, shallot, 1 Tbsp. oil and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally. Add minced garlic; cook until artichoke is tender, 5 minutes more. Let cool.
To artichoke mixture add 2 Tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley and olives. Stir; let relish sit at least one hour.
Preheat broiler with rack set close to heat. Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total. On one side, lightly rub toasts with garlic clove, brush with remaining 1 Tbsp. oil, and sprinkle with salt and pepper.
Spread toasts with goat cheese, leaving a corner uncovered and top with relish. Set a parsley leaf on each.
Peace and Blessings be with you...Enjoy!!
Pairs beautifully with white or red wine....we enjoyed Educated Guess for the evening.
After we relaxed with our Bruschetta and Cabernet Sauvignon,
my sister-in-law's star of the evening was her unforgettable dinner!
Wine-Braised Beef Short Ribs (Sunset Magazine, October 2014) click here.
Kohlrabi, Apple, and Horseradish Remoulade (Sunset Magazine, October 2014) click here.
Roasted Carrots
Spaetzle
One Year Ago: BLT Sandwiches with Nana Tomatoes
Two Years Ago: Grannie's Lasagna
